The yeast starter (shubo) for this junmai ginjo is prepared using the Zenkoji method, a traditional approach relying on naturally occurring lactic acid bacteria rather than added lactic acid. Bottled as muroka namagenshu, the sake receives no filtration, dilution, or pasteurization.
Fruity and clean โ the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
No reviews yet. Be the first to review!
